Japanese Curry

I’m going to come right out and say that in my opinion: Japanese Curry is the best kind of curry. It’s thick like a gravy, kinda-sorta hot, kinda-sorta sweet, and there’s something intangibly addictive about it. Like, I can’t have just one; Japanese curries send me on a bender. One visit to Dojo or Go! Go! Curry, and I’m a full blown fiend. I needed a fix, so I made a huge batch at home. I learned a little technique from Just One Cookbook and made it my own.

Ingredients:

2 Broccoli crowns, cut into florets

2 eggs

¼ C Butter (vegans use Smart Balance, it works just as well)

¼ C flour

1 T curry powder

1T garam masala

1 t hot paprika (add more if you’re a hot food hero)

2 T coconut oil

2 large onions, medium dice

2 T minced garlic

1 t ground ginger

2 large carrots, chopped

6 oz. vegan chicken substitute

10 oz. sliced mushrooms

1 C cashew halves

1 qt. veggie broth

1 apple, grated

2 T honey

1 T soy sauce

Sesame seeds

Instructions:

Fill your biggest pot up with salty water and bring it to a boil. Blanch the broccoli for 2 minutes. Use a slotted spoon to transfer the broccoli to a bowl, run some cold water over it, drain and set aside.

Add the eggs to the boiling water. Reduce the heat to a simmer and cook the eggs for 7 minutes (we’re looking for soft boiled here). Remove the eggs, run some cold water over them, drain and set aside

Pour the water out of the pot and give it a rinse. Add the butter over medium heat and melt. Add the flour and mix. Stir that up and keep it over the heat and keep stirring for 20 minutes (or so) until it becomes a chocolate brown roux. Add the curry, garam masala, and paprika, cook for 30 seconds. It should smell like a spice bomb just went off in your kitchen. Transfer the curry roux to an airtight container and throw it in the fridge.

Wash the same pot. Over medium heat, melt the coconut oil, and add the onions, garlic, ginger, and a punch of salt. Stir until coated and cook for 5 minutes. Add the carrot, fake chicken, mushrooms, and cashews. Stir and cook for 3 minutes.

Take the roux out of the fridge. Add a cup of cooking liquid to the container and stir until it makes a paste. Add the paste to the pot and stir it in until the color of the whole thing goes brown and it gets thicker. Lower the heat to a simmer, stirring occasionally. Once it becomes gravy-like and can coat the back of a spoon, you’re done.